Indian Pickles – VIII

(Contd. from previous posting)

For garlic pickle never use the packed pearls available in the western countries but always buy fresh garlic clusters looking like big onion with bigger pearls. Never also buy single pearl varieties known as Nepali garlic or Mountain garlic (MalaippUNDu). The pearls should be slightly cream yellow in colour if fresh but not brownish as they are stale varieties.

PUNDu (Garlic) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Garlic cloves

Red Chilli powder

Table salt

Mustard seeds

Fenugreek powder

Turmeric powder

Citric acid crystals

Sugar

Refined or white sesame oil

 

2 cups

50 gms

To taste

1 tsp

½ tsp

½ tsp

1 ½ tsp

2 tsp

Qty reqd

 

 

           Fresh Garlic Clusters                               Garlic pearls

Method

Peel the skin of Garlic cloves. Roast the mustard and fenugreek seeds dry and then grind them together finely. Mix these with the salt, chilli powder, turmeric powder, citric acid, oil and the garlic cloves. Ensure that the ingredients including the garlic pearls are below the oil surface always. Taste and if you need a little more salt or chilli powder add. Keep these in an air tight jar. Toss daily once. You can use after about a month. Store in a cool place.

Garlic pickles (South Indian)

PUNDu (Garlic) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Garlic cloves

Red Chilli powder

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA powder

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain/Omam)

asafoetida

Citric acid crystals

White sesame oil

 

2 cups

2 tbs

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

½ tsp

2 tsp

1 tsp

½ tsp

½ tsp

1 tsp

1 tsp

Qty required

 

Method

Peel the skin of Garlic cloves. Roast the mustard, fenugreek, cumin, and aniseeds along with Bishop’s weeds dry and then grind them together with rock salt finely. Mix these with the table salt, chilli powder, turmeric powder, garam MaSAla powder, citric acid crystals, asafoetida and sugar. Taste if any ingredient is to be adjusted. Mix it well with garlic cloves and a little oil. Keep these in an air tight jar. Pour the remaining oil over this to ensure that the pearls are always under the oil surface. Daily toss once. The pickle will be ready after 30 days. Store in a cool place.

Another version:

Here we do not add oil, red chilli powder or citric acid but pure white vinegar as well as cut 15 green chillies (medium). The ingredients must be below the surface of vinegar. The rest of the procedure will be exactly the same as above. After 10 days taste the pickle and adjust any ingredient needed. The pickle will be ready in a month.

North Indian Garlic Pickle

PUNDu (Garlic) tokku

 Preparation time: 30 minutes   Shelf life:  1 month

Ingredients 

 

Garlic cloves

Red chillies (Long) 

Salt

Jaggery shreds

Tamarind

Mustard seeds

Fenugreek powder

asafoetida

Refined oil

 

¼ cup

4

To taste

2 tbs

Small lemon size

1 tsp

½ tsp

¼ tsp

Qty required

 

Method

Remove the fibres and seeds of tamarind and soak it in a cup of water.

Peel the garlic. Grind the red chillies roughly and then add the garlic cloves and salt. Grind finely along with the soaked tamarind with its water. After grinding into paste remove and clean the jar of the mixie with a little water and add this also to the paste. Take oil in a kaDAi and add mustard seeds. When they splutter add the garlic paste to it and jaggery. Sauté well till the contents leave the side. Remove from fire. When warm add the pre dry roasted fenugreek powder and asafoetida. Mix well Store after it is cooled in an air tight bottle. You can use it with plain rice, curd rice, tOSai, iDli etc.

 

PUNDu tokku

(To conclude)

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